Makes 12 servings
Total Prep Time: 1.5 hours
Ingredients
3 pastured eggs
3 cups (720 ml) almond flour
6 tablespoons (90 ml) coconut flour
1 teaspoon (5 ml) baking soda
1 cup (240 ml) butter, melted
½ cup raw honey or maple syrup
1 teaspoon (5 ml) organic vanilla extract
2 tablespoons (30 ml) coconut milk
½ cup shredded, unsweetened coconut flakes
2 Granny Smith apples, peeled, cored and shredded
Directions
Preheat oven to 350°F/180°C. Grease a 9-inch/22 cm spring-form pan with some butter and line with parchment paper.
Sift flour and baking powder. Break eggs into a separate bowl together with the butter, honey and vanilla. Beat till light and fluffy. Add in flour. Beat till well combined. Then add in milk, flaked coconut and apple. Stir to combine.
Pour into pan and bake for 45 minutes to an hour. When you insert a skewer into the centre of the cake and it comes out clean, it's cooked. Remove and transfer to wire rack to cool. Serve with whipped coconut cream.
More Recipes You'll Love
Apple and coconut cake is a dense, buttery almond flour cake packed with shredded Granny Smith apple and coconut flakes. The apple keeps the crumb unbelievably moist for days, while toasted coconut threads through every slice. It bakes in a springform pan and comes out looking like a proper tea cake.
Pro Tips
- Shred the apples rather than chopping them. Shreds melt into the crumb and keep the whole cake moist; chunks leave gaps and make the slices crumbly.
- Sift the coconut flour before measuring. It compacts in the jar and clumps in the batter, and a sifted cup gives you the right balance against all that almond flour.
- Beat the eggs, butter, honey, and vanilla until light and fluffy. This cake relies on that air for lift since there is so little leavening.
- Cool the cake in the pan on a wire rack before releasing the springform ring. The butter-rich crumb needs that time to firm up for clean slices.
Frequently Asked Questions
How long does this cake keep?
The shredded apple keeps it moist for three to four days covered at room temperature, and up to a week refrigerated. It freezes beautifully in slices too.
Can I use another fruit instead of apple?
Shredded pear behaves almost identically to apple here and keeps the cake just as moist. Avoid juicier fruits like peaches that would water down the crumb.
What should I serve with apple and coconut cake?
Whipped coconut cream is the classic pairing and keeps everything dairy-free. It is also wonderful warm with a little honey drizzled over.
Recipe Card
Ingredients
Method
- Preheat oven to 350°F/180°C.
- Grease a 9-inch/22 cm spring-form pan with some butter and line with parchment paper. Sift flour and baking powder. Break eggs into a separate bowl together with the butter, honey and vanilla.
- Beat till light and fluffy.
- Add in flour.
- Beat till well combined.
- Then add in milk, flaked coconut and apple.
- Stir to combine.
- Pour into pan and bake for 45 minutes to an hour.
- When you insert a skewer into the centre of the cake and it comes out clean, it's cooked.
- Remove and transfer to wire rack to cool.
- Serve with whipped coconut cream.
